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Italian Zuppa Toscana Casserole

Italian Zuppa Toscana casserole with thinly sliced Yukon gold potatoes simmered until just tender and a creamy kale-and-sausage base. Baked at 375°F until golden and bubbling with melted mozzarella and grated parmesan.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Bacon or pancetta
  • 6 bacon or pancetta diced (about 6 strips)
Yukon gold potatoes
  • 2 lb Yukon gold potatoes thinly sliced
Kale
  • 4 cups kale chopped
Onion
  • 1 onion diced
Garlic
  • 4 cloves garlic minced
Chicken broth
  • 2 cup chicken broth
Heavy cream
  • 2 cup heavy cream
Whole milk
  • 1 cup whole milk
Red pepper flakes
  • 0.25 tsp red pepper flakes
Shredded mozzarella
  • 1.5 cup shredded mozzarella
Parmesan
  • 0.5 cup parmesan grated
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown and crisp
  1. Preheat the oven to 375°F. Brown the Italian sausage in a large oven-safe skillet, then drain the fat and set the sausage aside.
  2. Cook the bacon or pancetta until crispy. Remove and set it aside for topping.
Build the creamy base
  1. Sauté the diced onion and minced garlic in the reserved fat for 4 minutes. Stir in the chicken broth, heavy cream, whole milk, and red pepper flakes.
  2. Add the thinly sliced Yukon gold potatoes to the skillet. Simmer for 12-15 minutes until just tender.
  3. Fold in the chopped kale and the browned sausage. Season with salt and pepper.
Bake and finish
  1. Transfer the mixture to a 9x13 baking dish if needed. Scatter the shredded mozzarella and grated parmesan over the top.
  2. Bake at 375°F for 20-25 minutes until golden and bubbling. Top with the crispy bacon or pancetta before serving.

Notes

For the best texture, slice the potatoes thin and keep the simmer at a steady, gentle bubble so they turn just tender by 12-15 minutes. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the dairy can break after thawing. To make it lighter, use half-and-half instead of the heavy cream for a less rich but still creamy casserole.